Prawn corn foil bags with tikka mayo

“A wonderful fresh tasting bag from the barbecue served with a dollop of spicy mayo – what more could you want from summer?”

SERVES 4 INGREDIENTS

12 mini whole corns – leave them whole 8 shallots, peeled and sliced in half

2 red peppers, deseeded and sliced

1 red chilli, deseeded and sliced

300g prawns, deveined and shell removed 4 sprigs dill or fennel fronds

1 lemon, cut in 4 wedges 100ml white wine Olive oil

FOR THE TIKKA MAYO

4 tbsps good quality mayonnaise

1 tsp tikka paste

1 tbsp chopped parsley 4 tbsps cream

4 pieces of foil, lined with parchment

METHOD

1 Preheat your barbecue to medium heat. 2 Place the foil / parchment pieces out on a clean surface. 3 Place the 3 pieces of sweet corns onto each piece of foil/ parchment. 4

Divide the shallots between the 4 pieces 5 Add the red pepper and chilli into each. 6 Divide the prawns between the 4 and add a sprig of dill or fennel fronds into each. 7 Fold up the sides and pour in some white wine and a little oil as well as a squeeze of lemon. 8

Fold them up like a parcel and place on the barbecue. 9

Leave for 10 minutes then turn over and cook for a further 6 to 7 minutes. Take a peek into a parcel, be careful of the steam and check that the vegetables are just cooked. 10

To prepare the mayo, place the mayonnaise, tikka paste, parsley and cream into a small bowl and whisk very well. Check if it needs extra salt and freshly ground black pepper. 11

To serve, open the parcels on one side and spoon in some mayo and serve immediately with some crusty freshly baked bread.